BY WHISKAFFAIR
Wash chicken breasts and pat them dry using a kitchen tissue. Cut them into ½-inch cubes using a sharp knife.
Add chicken cubes, chili powder, turmeric powder, garam masala powder, pepper powder, ginger garlic paste, salt, and lime juice to a medium-size mixing bowl and mix everything well.
Once the oil is hot, reduce the heat to medium. Drop half of the chicken pieces one by one in the hot oil and fry until slightly browned and cooked from the inside. Drain on a plate lined with kitchen tissue.
Now increase the heat to high and heat the oil until it is very hot. Drop again pakoras in small batches (2-3 batches) in the hot oil and fry on high heat until they are crispy and golden brown.
Add curry leaves to a metal mesh strainer and fry in hot oil until crispy. Drain on the plate with the chicken.
Similarly, fry green chilies for a few seconds.
Immediately sprinkle chaat masala over the pakora and toss well. Serve hot with coriander mint chutney or ketchup.